Peri Peri Chicken with White Bean & Chorizo Salad

Savor the vibrant blend of Peri Peri Chicken with this fresh and flavourful salad. Featuring succulent Rangitikei Butterflied Chicken, flavorful chorizo, white beans, cherry tomatoes, and a zesty dressing.

SERVES: 4

• 1 Rangitikei Butterflied Chicken with Peri Peri
• 200g chorizo, sliced
• ½ red onion, sliced
• 2 tins beans, drained & rinsed
• 250g cherry tomatoes, cut into quarters
• ½ cup flat leaf parsley, roughly chopped

Dressing:

• ¼ cup olive oil
• 1 clove garlic, crushed
• 2 tablespoons red wine vinegar
• 1 teaspoon paprika
• 1 teaspoon honey

1. Cook the chicken on the BBQ or in the oven as per packet instructions.
2. While the chicken is cooking, add a splash of oil to a large fry pan over medium-high heat. Cook the chorizo and red onions, until the chorizo is cooked through and the fat is rendered. Using tongs, carefully transfer to a large bowl, leaving the chorizo oil in the bottom of the pan.
3. Add the white beans to the pan, season with salt and pepper and toss through the chorizo oil until warmed through. Transfer to the bowl with the chorizo and onions. Add the cherry tomatoes and flat leaf parsley and gently toss to combine.
4. When the chicken is ready, remove from heat and transfer to a large plate. Leave to rest before butchering into portions.
5. To make the dressing, add all ingredients to a small bowl and whisk to combine. Drizzle the dressing over the salad and the chicken and serve immediately.